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Grilled Squid Salad with a Balsamic & Ice Wine Syrup Dressing

  • Author: Irene
  • Total Time: 45 mins
  • Yield: 4 servings 1x


  • 6 fresh squid tubes and their tentacles
  • 16 fresh asparagus spears, woody ends trimmed
  • 8 cups fresh spring mix salad
  • Marinade:
  • 4 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. garlic, minced
  • ¼ cup green onions, thinly sliced
  • ½ tsp. red chili pepper flakes
  • Salt and fresh ground pepper
  • Dressing:
  • 1 roma tomato, seeded, finely diced
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tbsp. capers, drained
  • 3 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. cabarnet franc Gourmet Ice Wine Syrup
  • Salt and fresh ground pepper


  1. Rinse the squid under cold water and pat dry. Score each side of the tube every ½ inch with a sharp knife. Be very careful not to cut all the way through the flesh.
  2. Mix all the marinade ingredients together in a small bowl. Place squid in a resealable plastic bag. Pour marinade over squid. Seal the bag and toss well to coat. Place in the refrigerator for 30 mins.
  3. Meanwhile to make the dressing, whisk all ingredients together and season with salt and pepper.
  4. Preheat grill or grill pan to medium high heat.
  5. Toss asparagus in 1 tbsp. of olive oil and season with salt and pepper. Grill for 2-3 minutes until tender. Set aside
  6. Divide the spring mix among four plates. Two cups of salad per plate. Top with 4 asparagus spears on each plate. Set aside
  7. Ensure you oil the grill grates well to avoid squid from sticking.
  8. (Tip: Top the squid with foil covered bricks to ensure their full surface is on the heat and to prevent curling)
  9. Remove the squid from the plastic bag and season with salt and pepper.
  10. Grill squid for 1 minute on each side until it turns from opaque to white inside. (See tip below)
  11. Remove from grill and top each salad with 2 pieces of squid tubes and 2 tentacles.
  12. Drizzle dressing evenly on each salad. Serve immediately.
  • Prep Time: 45 mins